Gleason Barn

Tag Archives: Napa Valley Cabernet



Cedar Plank-Roasted Manchego Cheese—and 2010 Nickel & Nickel CC Ranch Cabernet

on August 29, 2013

This easy recipe from Executive Chef Trevor Eliason makes a great hors d’oeuvres course. Pair with our Single-Vineyard Cabernet (we opened C.C. Ranch, but feel free to try with our other Napa Cabernets!) for a delicious start to dinner.

 

Cedar Plank-Roasted Manchego Cheese, 
Brandied Cherries, Charred Onion Jam and Crostini 

Download Recipe

Ingredients

1 yellow onion

1/2 cup olive oil

Salt and pepper, to taste

1/8 cup toasted almonds,
roughly chopped

1/8 cup brandied cherries, halved

Balsamic vinegar

5 ounces aged Manchego cheese

1 cedar plank, 6″ x 4″,
soaked in water overnight

12 crostini

 

Method

This recipe has two simple parts: the cherry, onion and almond compote and the roasted cheese.

Compote Preparation:
Slice the onion into thick slices, brush with oil and season with salt and pepper. Grill both sides of the onion on high heat until dark grill marks appear. Dice the onion once it has cooled and fold in the almonds and brandied cherries. Season with salt and pepper and a splash of balsamic vinegar.

Cheese Preparation:
Remove the rind and place the cheese on the soaked cedar plank. Place the plank in a 300°F oven for about 4 minutes. You want the cheese to be warm all the way through without melting too much. It should appear soft and shiny, but still hold its shape.

Serve the compote and crostini alongside the warm cheese. Enjoy with a glass of  Nickel & Nickel C.C. Ranch Cabernet Sauvignon.

Serves 4

Download Recipe

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2010 Nickel & Nickel Single-Vineyard Cabernet Release

on August 15, 2013

A big thank you to all who joined us for our Cabernet Release last Saturday, August 10. We couldn’t have asked for better weather to pair with our new, 2010 Single-Vineyard Cabernets!

Dragonfly Vineyard Cabernet

Mary Grace and Dirk Hampson poured 2010 Nickel & Nickel Dragonfly Vineyard Cabernet from St. Helena, Napa Valley.

Gleason Barn

A beautiful day for 2010 Single-Vineyard Cabernet!

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Guests enjoyed wonderful selection of cheeses and treats from Chef Trevor’s kitchen.

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Winemaker Darice Spinelli poured 2010 Nickel & Nickel Kelham Vineyard Cabernet from Oakville, Napa Valley.

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Wine Club Manager Julie Zanze poured 2010 Nickel & Nickel Quarry Vineyard Cabernet from Rutherford, Napa Valley.

If you were unable to join us for the release event, find out more about all 12 of our 2010 Single-Vineyard Cabernets here. Better yet, why don’t you visit us and experience a selection of our newest vintage for yourself?

(Insider’s tip: as we head into the harvest season, our tours and tastings fill up quickly. Give us a call as soon as you know your plans: 707-967-9600)

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A Great Start to 2013 Sullenger Vineyard Oakville Cabernet

on May 16, 2013

Good news for those of you who are fans of our the John C. Sullenger Vineyard Napa Cabernet: the 2013 vintage has a beautiful start! A picture and brief report from Viticulturist Aaron Fishleder: 

Sullenger bloom

Bloom is well under way, and our crop is setting for the year. It all looks great!

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The Ultimate Tastemaker’s Experience: Auction Napa Valley

on May 10, 2013

Through Auction Napa Valley, the Napa Valley Vintners have contributed nearly $110 million to health, education and housing programs since the charitable auction began in 1981. Each year, the event combines the enjoyment of wine, food and camaraderie with the generosity of hundreds of wineries, guests and volunteers. With this year’s event just a few weeks away, excitement is at an all-time high.

Flexjet lamborghini

This year, we and our sister wineries have the privilege of partnering with Lamborghini and FlexJet to present an experience that we hope will pique the interests of automobile, wine and travel enthusiasts—and raise important funds for community programs. A week spent with gracious host and winery proprietress Beth Nickel promises to be an experience the lucky winner and his or her three friends won’t forget.

To find out more about this auction lot, click here.

Follow the Auction Napa Valley fun on Twitter using #ANV13.

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Beef Filet Slider with Cabbage Slaw

on January 29, 2013

Sliders are favorite appetizers at any occasion and can be prepared in a multitude of ways. In the winery kitchen, we grind beef from the trim of our larger roasts and steaks. Ask your local butcher to grind you specific cuts of beef. For the buns, many grocery stores now carry slider buns, or dinner rolls work just as well.

Pair with 2009 Nickel & Nickel Kelham Vineyard Cabernet Sauvignon, Oakville, Napa Valley–or your favorite Nickel & Nickel Cabernet.

 

Beef Filet Slider with Cabbage Slaw

For a printable version, click here.

INGREDIENTS

(YIELDS 8 SLIDERS)

1 pound ground beef filet

Salt and pepper, to taste

8 slider buns or dinner rolls

Slaw:

1 head Napa cabbage, chiffonade

1 carrot, julienned

½ red onion, thinly sliced

2 tablespoons parsley, chopped

2 tablespoons chives, chopped

Dressing:

1 cup mayonnaise

2 tablespoons whole grain mustard

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 garlic clove, minced

Salt and pepper, to taste

Aioli:

1 head garlic

Salt and pepper, to taste

½ cup mayonnaise

Shape ground beef into eight, two-ounce patties. Season liberally with salt and pepper, and sauté on medium heat until the patties have reached desired doneness.

In a large bowl, combine cabbage, carrot, onion, parsley and chives. In a medium bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, garlic, salt and pepper. Mix well, then combine with the cabbage mixture. Taste and add more salt and pepper, if needed.

To create the aioli, preheat the oven to 325ºF. Take a whole head of garlic and cut off the stalk end to expose the top of the garlic cloves. Place in a baking dish, lightly coat with olive oil, salt and pepper. Cover with foil and bake in oven for 1 houruntil the garlic is very tender. Allow to cool, remove cloves from the head and place in a small bowl.

Smash the cloves with the back of a fork then mix with the mayonnaise. To assemble, slice the buns in half, place on a baking pan, and toast in a 325ºF oven for three minutes.

Spread the aioli on both sides of the bun, place cooked beef patty on bun and top with slaw. Then cap with the top bun and enjoy with a glass of Nickel & Nickel Kelham Vineyard Cabernet Sauvignon.

For a printable version of this recipe, click here.

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